Stilton #5

[H-K-J]

Orange?here's Orange
Yours looks fine
AC4U

[nym]

Thank you for the cheese H-K-J.
I read through your thread. Your cheese certainly was orange! Can't believe that you were still eating it at 15 months.
Stilton #5 is looking much happier now since I've been following Gregore's paper towel regime. The rind is much drier and I think that the blue is staging a bit of a comeback. I'll report back at 3 months.
I rubbed up Stilton #6 a couple of days ago 

[nym]

Hi All

Stilton #5 will be three months old on Sunday    None of my previous efforts have made it this far.
The rind has dried up beautifully and the blue has come back in places although the b. linens is still prevalent.
So should I wait for another month or cut it now? If I cut it now, how should I continue to age it? I have a vacuum packer (tho little experience with it). Or should I wrap it somehow (I don't have any special cheese papers). It's currently in a mini-fridge running at 10-12 deg C. Is it time to move to a cold fridge?

Thanks for any advice.

[awakephd]

In my experience, 3 months is time to cut. You can vacuum-pack it for further development of the cheese without further bluing (but stop the vacuum before it sucks down too hard - on my, I do this by pressing the "Seal" button when it gets to the desired amount of vacuum).

[nym]

Looking good!       

[5ittingduck]

That doesn't look good, it looks spectacular!
Have a cheese!

[Dorchestercheese]

Can someone put words to the smell of the rind as it ages? 

[Boofer]

Cannot fully appreciate the visuals because they are a trifle small.  
Need to see the fine character of this cheese a little closer.

-Boofer-

[nym]

Since you ask...